This is the real deal! There are three ingredients that make this a traditional chowder; salt pork, day old biscuits or saltines and milk. There is no butter of flour to thicken the chowder. If there where, it would be Cream of Salmon and Corn Soup, not chowder.
Salmon and Corn Chowder
1/4 pound salt pork, scored or 2 strips of bacon, diced
Heat a medium size stock pot on medium-high heat. Place the scored salt pork in the port. Render the pork for several minutes.
Add the onions and celery to the pot and cook until translucent. Reduce heat to medium, add the potatoes and crackers, and cook for 3 to 5 minutes.
Add the clam juice or fish stock, evaporated milk, water, fresh pepper and corn cobs.
Remove the corn cobs, add the salmon and the corn kernels, cover, and cook another 10minutes before serving. Stir the salmon to break it into bite-size pieces before serving.
Traditional chowders are not garnished, but if you have to go ahead.